Samosa Cakes

Name: Samosa Cakes
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 10 cakes
Cuisine: South Asia — Muslim traditions
Ingredients: 2 lb yukon gold potatoes; 0.75 cup evaporated milk; 1 tsp vegetable oil; 1 onion; 2 garlic cloves; 1 jalapeno; 2 tsp chopped fresh ginger; 2 tsp curry paste; 0.5 cup peas; 2 tsp salt; 1 egg; 0.25 cup all-purpose flour; 1 cup breadcrumbs; 2 tbsp vegetable oil

Potatoes, evaporated milk and jalapeno come together in this South Asian dish, fragrant with ginger and simmered on the stove.

1 hr · Serves 10 · Medium

Method

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Time: Prep 20 min · Cook 40 min · 60 min total
Difficulty: medium

1
Place potatoes in a large pot and cover with cold water. Bring to a boil. Reduce heat and cook for 20-30 minutes, or until potatoes are tender.While potatoes are cooking heat the evaporated milk until hot. Drain the potatoes well. Mash hot potatoes with hot evaporated Milk. Reserve.
30 min
2
Meanwhile, heat oil in small skillet. Add onion, garlic, jalapeno and ginger. Cook gently for 5 minutes until onion is tender. Add curry paste or powder and peas. Cook for 1 minute. Add mixture to reserved potatoes. Stir in beaten egg and flour. Mix well to combine all ingredients.
3
Place breadcrumbs in shallow dish. Take ½ cup (125mL) potato mixture and shape into patties 3” in diameter and ¾ “ (2 cm) thick. You should get 10 patties. Coat in breadcrumbs.
4
Heat 1 tbsp (15mL) oil in large non-stick skillet. Pan-fry samosa cakes for about 5 minutes per side, or until browned and crusty on the outside and hot in the middle.
5 min
5
TIPS:. The potato mixture can be made a day ahead and refrigerated until ready to use.